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New World Spice and Tea Trader

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe



Roasted Brussels Sprouts:

3 Cups Brussels sprouts, ends trimmed & yellow leaves removed

3 TBS Lemon Infused Olive Oil

¼ tsp Salt, to taste

1 TBS Grizzly Herb Rub

Roasted Butternut Squash:

1 ½ lb Butternut Squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

2 TBS Thyme Olive Oil

3 TBS Maple Infused Balsamic Vinegar

1 tsp Ground Vietnamese Cinnamon

Other Ingredients:

2 Cups Pecan, halves

1 Cup Cranberries, dried

24 TBS Maple Infused Balsamic vinegar

1 TBS Cranberry Balsamic Vinegar


How to Roast Brussels Sprouts:

  1. Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. Trim ends of Brussels sprouts and remove yellow leaves. Be sure to remove all of the stem. (This is what makes sprouts bitter.) Then, slice all Brussels sprouts in half.
  3. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, Grizzly Herb, and toss to combine.
  4. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

How to Roast Butternut Squash:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple balsamic vinegar, and cinnamon, and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

How to Toast Pecans:

  1. Toast pecans in the preheated oven at 350 F
  2. Line a baking sheet with parchment paper.
  3. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350˚F until they get darker in color.

Note: pecans burn fast, so make sure to check the nuts after 5 minutes and frequently afterwords.


  1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
  2. Drizzle with Cranberry Balsamic.